Thursday, May 07, 2009
This is a special delicious one, but don't add the optional items given, to your everyday curd rice, it would add on to your calories.
Well cooked rice 1 cup,
Curd 1/2 cup,
Milk as required,
Salt as required,
Butter(Optional) 1 tbsp,
Fresh Cream(Optional) 1 tbsp
Mustard 1 tsp,
Black gram Dal 1 tsp,
Green chilly 1,
Dry Red Chilly 2,
Few Curry leaves ,
Few Coriander leaves
Oil 1 tsp
1) Cook the rice well and add milk to it and smash the rice.
2) Add oil to a small tawa and fry the ingredients for seasoning.
3) Add it to the rice.
4) If you like add the butter and cream to the rice and refrigerate it.
5) Then add the curd and salt 1 hour before you are ready to eat.
My cousin has been asking me to add the quantity for each of the ingredients, so I started adding them approximately from this post and will update the older ones soon. But the quantity are indicative and it can be modified based on individuals taste buds :-).
Sunday, May 03, 2009
1) Cut the mushroom and take a few pieces of mushroom fry and keep aside.
2) Cut the onions and fry them in little oil and add the remanining mushroom to it. Fry them for sometime and then add the cornflour powder to it.
3) Once the onion and the mushroom are fried well, grind to a smooth paste.
4) Add the butter in a pan and add the ground paste to it and add the milk to it and let it boil for few mins.
5) Then add little salt and pepper to taste and serve hot.
I have tried the same recipe for tomato soup and it came out very well too.
|Paneer in Makhani Gravy|
Paneer Butter Masala one of my favorite dishes. Paneer cooked in silky Makhani gravy. It tastes divinely with Naan bread or Pulao.
|Paneer Cubed||500 gms|
|Onion Chopped||2 nos|
|Tomatoes Peeled and Chopped||4-5 nos|
|Ginger Garlic Paste||2 tbsp|
|Cashew Paste||4-5 tbsp|
|Chili Powder||1/2 tbsp|
|Coriander Powder||2 tsp|
|Turmeric Powder||1/4 tsp|
|Garam Masala||1 tsp|
|Green Chili (Optional)||1-2 nos|
|Kasuri Methi crushed||1 tbsp|
|Fresh Cream||2-3 tbsp + 1 tbsp for garnish|
|Chopped Coriander Leaves||To Garnish|
1) Heat one tbsp butter in a pan and fry the onions and ginger garlic paste until the onions caramelize.
2) Add the peeled and chopped tomatoes and green chilies. Then add the chili powder, coriander powder, turmeric powder and salt.
3) Then add the cashew paste, half of kasuri methi and sauté for a min or two and then blend it using a blender adding very little water.
4) Add the remaining butter to the pan and add the blended tomato mixture. Let it boil for a couple of min's.
5) Add the Paneer cubes and then sprinkle the garam masala and add the remaining kasuri methi and fresh cream.
6) Sauté them and let it cook for a couple of min's, until the flavors blend well.
7) Garnish with the remaining fresh cream and chopped coriander leaves and serve hot with Pulao or Naan bread.
|Simple and Easy Chicken Biryani|
This is one of the first dishes I have blogged long time ago. Updated it to my current standard of cooking. The biryani is easy and for beginners, where the rice and chicken are cooked together in a pressure cooker.
|Basmati Rice||2 cups|
|Chicken cut into large pieces||1 lb.|
|Onion Sliced||2 nos|
|Ginger Garlic Paste||2 tbsp|
|Green Chilies||2-3 nos|
|Chili Powder||2 tsp|
|Coriander Powder||1 tsp|
|Black Pepper||1/2 tsp|
|Cumin Powder||1/4 tsp|
|Turmeric Powder||1/2 tsp|
|Garam Masala||1 tsp|
|Bay Leaves||1 nos|
|Lime juice||1-2 tbsp|
|Fried Onions||1/2 cup|
1) Marinate the chicken in the yogurt, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, salt, finely chopped green chilies, one tbsp ginger garlic paste, half of the whole garam masala, half of finely chopped tomato, half of fried onion, ghee, lime juice and mint & coriander leaves. Let it marinate for at least for an hour or two.
2) Soak the basmati rice for 30 min's and fry in ghee for few min's (frying is optional) and set aside. Soak the saffron in the warm milk.
3) Heat oil in a pan and add the remaining whole garam masala, ginger garlic paste and the chopped onions and sauté for few Min's and add the tomatoes and slit green chilies.
4) Add the marinated chicken with all the marinade and the saffron soaked milk. Sauté for a few min's and then remove from heat. Measure the liquid in the gravy and add remaining water enough to cook rice. (Rice:Liquid is 1:1.5 ratio)
5) Pressure cook the rice and gravy mix on medium high until pressure is released. Add the whistle and simmer it for 10-12 min's. (No whistles).
6) Once the pressure reduces remove the lid and garnish with the remaining fried onion and chopped coriander and serve with raita or any curry dish.
1) Fry the chopped onions and garlic in a pan.
2) Once it is fried a bit, add tomato and let it fry.
3) Add the turmeric, chilly, coriander, pepper and salt to it and fry for a mintue.
4) Finally add the prawns and curry leaves and fry until the prawns are well cooked. (To test if the prawns are cooked, try to cut the prawn, if you are able to cut it, then it is well cooked)
|Traditional South Indian Fish Curry|
First time I had tried this dish being inspired by my cousin and another friend's Tamil Nadu style traditional Meen Kuzhambu a few years ago. I have improvised this to my current style of cooking.
|Garlic Chopped||8-10 nos|
|Green Chili||1 nos|
|Tamarind Paste||2 tbsp|
|Small Onions/Shallots||8-10 nos|
|Large Tomatoes||2 nos|
|Red Chili Powder||1 tbsp|
|Coriander Powder||1 tbsp|
|Turmeric Powder||1 tsp|
|Cumin Seeds||1 tsp|
|Fennel Seeds||1 tsp|
|Fenugreek Seeds||1 tsp|
|Grated Coconut (Optional)*||1 tbsp|
|Curry Leaves||5-6 leaves|
|Mustard Seeds||1 tsp|
|Fenugreek Seeds||1/2 tsp|
|Urad Dal||1 tsp|
|Curry Leaves||One Strand|
|Coriander Leaves||To Garnish|
1) Clean fish and add little salt and half a tsp turmeric powder and set aside.
2) Heat oil in a pan and fry cumin, fennel and fenugreek seeds and add the small onion and fry for 3-4 mins and grind it with the remaining ingredients for spice paste.
3) Heat oil in a sauce pan and add the ingredients for tempering and once the mustard splutters add the finely chopped onions and garlic.
4) Add the ground spice paste and sauté well for 3-4 mins and then add the tamarind paste and add water to get it into medium consistency. Let it boil for 10 mins.
5) Add the fish into the curry and let it cook for 10 - 12 mins or until the fish is well cooked.
6) Garnish with chopped coriander and serve it with steamed rice.
* Kuzhambu tastes as good without the coconut. It gives slightly a different taste.
channel. Just paused by that and that days recipe was chicken kurma. It sounded and looked gud, so i just noted it down and tried that afternoon. To my surprise it came out so well, so thought of sharing it here.
Dry Red Chilly
Fry and grind all the above ingredients
Wash and clean the chicken and then marinate it in turmeric and little salt for 10 mins
Fry the below items seperately
Grind the coconut and take the first set of thick milk and keep it aside.
Add more water and grind the coconut and take the thin milk.
1) Add the thin coconut milk and let it boil, then add the marinated chicken.
2) Add the ground masala paste.
3) Now add the fried onions and ginger and let it boil until the chicken is well cooked.
4) Finally add the thick coconut milk and let it boil for few mins and now it is ready to be served.
The funniest thing is me writing a blog on cooking. I have seldom been into the kitchen until my marriage. I still remember the first time I tried to cook, I forgot (actually I didn't know) to put the water in the cooker beneath the vessel set which had rice and toovar Dal and that day's lunch was with full smoke smell. Don't think that I was in my high school, I was in my college first year. Though my parents ate that day saying that the food was good, my mother never allowed me to cook after that :)).
I again tried cooking only after my marriage, with Selvam's help. I used to take hours to cook a simple South Indian meal for two with rice, sambar and a curry :). Slowly I had improved on cooking and this weekend I had cooked a for a lunch party with at least 10 dishes for six people. I should thank Selvam for his patience he has had during this phase and the help he has provided me for this improvement. I have learned all these stuff from the Internet, television cookery shows, friends and relatives and recipe books. So I thought I should start a blog to share my recipes, which I had already experimented at home with various combinations and modifications of all the learned recipes.